211
Ingredients:
- Dried Conchiglie (Pasta Shells) – 225 gms
- Pine Kernels – 50 gms
- Cherry Tomatoes – 350 gms, halved
- Red Pepper – 1, deseeded and cut into bite-sized chunks
- Red Onion – 1, chopped
- Buffalo Mozzarella – 200 gms, cut into small pieces
- Black Olives – 12, stoned
- Fresh Basil Leaves – 25 gms
- Fresh Parmesan Cheese – to garnish
- Crusty Bread to serve
For the Dressing:
- Extra Virgin Olive Oil – 5 tblsp
- Balsamic Vinegar – 2 tblsp
- Fresh Basil – 1 tblsp, chopped
- Salt and Pepper
Method:
- Bring a large saucepan of lightly salted water to the boil.
- Add the pasta and cook over medium for about 10 minutes or according to the packet instructions.
- When cooked the pasta should be tender but still firm to the bite.
- Drain and rinse under cold running water and drain again.
- Leave to cool.
- While the pasta is cooking, put the pine kernels in a dry frying pan and cook over low heat for a minute or two until golden brown.
- Remove from the heat, transfer to a dish and leave to cool.
- To make the dressing, put the oil, vinegar and basil into a small bowl.
- Season with salt and pepper and stir together well.
- Cover with clingfilm and set to one side.
- To serve, divide the pasta between serving bowls.
- Add the pine kernels, tomatoes, red pepper, onion, cheese and olives.
- Scatter over the basil leaves, then drizzle over the dressing.
- Garnish with fresh parmesan cheese shavings.
- Serve with crusty bread.